Monascus Purpureus Fermentation Modifies Chemical and Bioactive Properties of Sugarcane Leaf Extract

Lee, En Yee (2026) Monascus Purpureus Fermentation Modifies Chemical and Bioactive Properties of Sugarcane Leaf Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Lee En Yee_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

The value of sugarcane leaves (Saccharum officinarum) as a source of bioactive chemicals is increasingly being recognized. However, they are often discarded as agricultural by-products, leading to environmental issues. A promising solution to both sustainability and public health challenges is to convert these residues into valuable end products. In this study, the effects of Monascus purpureus fermentation on the chemical and functional characteristics of sugarcane leaf extract were investigated. The leaves were subjected to submerged fermentation with Monascus purpureus for seven days, while unfermented samples served as controls. Samplings were conducted on day 5, 6 and 7. Total phenolic content (TPC), total flavonoid content (TFC), total sugar content, antioxidant capacity (FRAP, ABTS), bile acid-binding capacity (BABC), and polysaccharide yield of all samples were determined. Both TPC and TFC rose and peaked on day 6 at 0.391 ± 0.035 mg GAE/mL and 0.477 ± 0.022 mg QE/mL, respectively, before declining sharply on day 7. The total sugar content in fermented samples was consistently lower than in the control, as it was consumed by Monascus purpureus as a substrate. FRAP activity peaked on day 5 and gradually declined thereafter whereas no significant difference is observed in ABTS. In the BABC assay, the sample peaked on Day 6, suggesting enhanced hypocholesterolemia potential at this point. LC-MS analysis revealed the presence of tannins, hydroxycinnamic acid derivatives, flavonoids and phenolic acids in the control samples. After fermentation, many of these compounds decreased, and secondary metabolites originating from fungi emerged, suggesting distinct metabolic change induced by Monascus purpureus.